三维同步荧光光谱法智能检测不同煎炸周期下的棕榈油酸价

为了对不同煎炸周期下棕榈油的品质进行检测，文章中对212个煎炸后的棕榈油油样酸价的三维同步荧光光谱进行解析，并与快速检测法所得酸价进行结合，探究不同煎炸周期下的棕榈油酸价数据变化，对三维同步荧光光谱矩阵利用平行因子法进行降维处理，采集不同煎炸周期下的棕榈油酸价，与光谱数据进行比较，将荧光光谱数据与化学标定得到的酸价进行拟合，建立数学模型，再与BP人工神经网络相结合建立棕榈油快速检测模型，从而筛选出最优方法及最优条件。我们就可以得到油炸棕榈油的品质变化特性图谱，根据图谱，可以快速观察热榨棕榈油的酸败程度。

关键词：棕榈油；酸价；三维同步荧光光谱；平行因子；BP人工神经网络
Three - dimensional synchronous fluorescence spectrometry was used to detect the palmitoleic acid values under different frying cycles

Abstract:Under different Fried cycle in order to detect the quality of palm oil， the article of 212 after frying palm acid oleic acid price price the three-dimensional synchronous fluorescence spectra of parsing， and combination with rapid assay the acid value， exploring fry cycle under different acid price data changes， using the parallel factor method for three-dimensional synchronous fluorescence spectrum matrix dimension， the acquisition of acid value under different Fried cycle， comparing with the spectrum data， the fluorescence spectrum data and acid value obtained by chemical calibration fitting， mathematical model is established， then combined with the BP artificial neural network to establish rapid detection of palm oil model， The optimal method and conditions are selected. We can get the quality change characteristic map of Fried palm oil， according to which we can quickly observe the rancidity degree of hot pressed palm oil.

Keywords: palm oil; Acid value; Three-dimensional synchronous fluorescence spectrum; Parallel factor; BP artificial neural network

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